Directional flow bar extruder

ABSTRACT

An extrusion apparatus includes a housing having parallel top and bottom surfaces and a converging portion and a cooperating diamond-shaped flow bar for aligning fibers during extrusion of a meat dough. The flow bar is disposed in the housing such that trailing faces of the flow bar are parallel to the converging faces of the apparatus and the leading faces of the flow bar converge with the parallel faces of the housing and are spaced therefrom a distance to effect fiber alignment. The flow bar is rotatably mounted within the housing to control and vary the extent of fiber alignment as desired. A discharge nozzle is provided having a constricted portion tapering longitudinally and transversely toward the center of the nozzle to ensure fiber alignment throughout the width of the extruded dough. The extruder is able to effect substantial fiber alignment across a wide extrudate such that when cut into individual pieces, each piece will have a substantial portion of fibers uniformly aligned.

CROSS-REFERENCE

This is a division of U.S. patent application Ser. No. 07/024,079 filedMar. 10, 1987 and now abandoned.

FIELD

This invention especially concerns an article, or apparatus, useful forcarrying out the preparation of fiber containing goods generally havingat least one component such as processed animal tissue and substitutestherefor. Said goods are generally useful as foods, especially includingfood for animals.

BACKGROUND

Naturally prepared jerky, also known as charqui, which typically is madewith cut strips of striate muscle meat, is a distinctive, rugged foodproduct. However, a significant amount of time and care is generallyrequired in order to carry out its preparation, which generally includessun drying. See, for example, The Wise Encyclopedia of Cookery, Wm. H.Wise & Co., Inc., New York (1949) at pages 648, 246 and 284.

In view of this, methods have been developed for preparing a jerkyproduct which generally reduce the time and so forth required for suchpreparing in order to more favorably suit industrial needs. In commonindustrial practice, one of three methods have been or are typicallyemployed, especially for preparing certain beef jerky products generallywhich have been or which are intended for canine consumption: loafextrusion method, single strip extrusion method and ribbon stripextrusion method.

In the loaf extrusion method, in general, an appropriate jerky mixtureis extruded under pressure through a generally small-sized loaf horn,which has an exit orifice of approximately 4 1/2 inches (about 11.43 cm)in width by approximately 1 1/4 inches (about 3.18 cm) in height. A loafis typically therethrough extruded to a length of approximately 2 to 4or more feet (about 0.61 meters to about 1.22 meters or more).Typically, fibrous portions of the jerky dough are generally alignedthereby in a direction roughly parallel to the length of the loaf, andcutting of the loaf, say, at approximately 1/8 inch (about 0.32 cm)intervals, is carried out through planes perpendicular to the length andthus parallel to the width and height of the loaf. Characteristics ofthe resulting product include that any desirable fibrous portions aregenerally aligned roughly parallel to the jerky thickness dimension andperpendicular to the width and length dimensions, and the jerky may besomewhat undesirably crumbled by hand, that is, it has a "shorttexture."

In the single strip extrusion method, in general, an appropriate jerkymixture is extruded under pressure through an exit orifice ofapproximately the width and height of a single strip of the resultingjerky product, for instance, from approximately 1 to 1 1/2 inches (about2.54 cm to about 3.81 cm) in width by, say, approximately 1/8 inch(about 0.32 cm) in height. The single strip is generally appropriatelycut roughly parallel with its width and height, and the cutting definesthe length of the resulting jerky product which may be, say, fromapproximately 4 1/2 to 5 inches (about 11.43 cm to about 12.7 cm).Characteristics of the resulting product include that its surface has ashiny appearance and slippery feel, which may be undesirable, and theedges of the resulting product have regularly defined, uniformlengthwise sides unnaturally straight board-like and sawed off ends. Theresulting product is thus machine-made and uniform in appearance andseems artificial, or "plastic."

In the ribbon strip extrusion method, in general, an appropriate jerkymixture is extruded underpressure through an exit orifice ofapproximately the length and height of the resulting jerky product, forinstance, from approximately 4 to 4 1/2 inches (about 10.16 cm to about11.43 cm) in length by, say, approximately 1/8 inch (about 0.32 cm) inheight. The ribbon strip is generally appropriately cut roughly parallelwith its length and height, and the cutting defines the width of theresulting jerky product which may be, say, from approximately 3/4 to 1inch (about 1.905 cm to about 2.54 cm). Characteristics of the resultingproduct include the shiny surface and so forth as with the product fromthe single strip extrusion method; any desirable fibrous portions aregenerally aligned roughly perpendicular to the length, and the jerky haspoor lengthwise flexibility, "short texture" and unnaturally straight,boardlike and sawed-off lengthwise sides. The resulting product also isthus machine-made and uniform in appearance and seems artificial, or"plastic."

Other methods for making jerky in general are known. See e.g., Roth,U.S. Pat. No. 4,239,785 (Dec. 16, 1980), which particularly illustratesa certain single strip or ribbon strip type method.

In view of considerations including the foregoing, it is yet desirableto provide a jerky product generally natural in appearance, feel and soforth, including a jerky having such desirable characteristics as arugged, generally natural-like, nonglossy appearance in conjunction witha natural texture and feel with physical properties of a generallynatural tearability and so forth by providing appropriate fiberalignment therein. It is further desirable thereover to provide such anatural-like jerky product by means of a procedure favorably suitable toindustrial needs.

SUMMARY

This invention especially includes a directional flow bar extruder andan apparatus having the directional flow bar extruder. This invention isuseful for preparing a coextensively aligning jerky appropriatelyincluding lengthwise coextensively aligning jerky by passing analignable meat dough through at least one directional flow bar extruderunder conditions whereby fibers in said dough are substantiallycoextensively aligned, preparing a cuttable loaf, and cutting the latterunder conditions whereby the coextensively aligning jerky is prepared.The lengthwise coextensively aligning jerky can be a generally ediblefood, ingestible medicament, bait and so forth and the like especiallyfor animals, including edible food and so forth for such pets as catsand desirably dogs and can have a highly desirable texture, beinggenerally sensed as a very rugged, natural-like product with a pluralityof surfaces typically capable of having a matte appearance andespecially in the case of the lengthwise coextensively aligning jerkycan have a natural-like lengthwise tearability with good lengthwiseflexibility.

A significant hallmark of the parent invention is the discovery thatturning a cut loaf portion perpendicular with its initial cut transverseto fiber alignment along its direction of flow of extrusion and furthercutting parallel with the fiber alignment can provide the uniquelynatural-like lengthwise coextensively aligning jerky. A significanthallmark of this invention is the directional flow bar extruder and theapparatus having the directional flow bar extruder, which can providethe ability to produce the coextensively aligning jerky by a loaf-typemethod employing the directional flow bar extruder, say, of about 20inches (about 50.8 cm) or more in width, at commercially favorablerates.

Illustrative Detail

In general, the coextensively aligning jerky is a product containinganimal tissue and/or the like and having a fiberous portion which iscoextensively aligned, preferably in a lengthwise manner, in referenceto the final jerky product. The coextensive fiber alignment results in agenerally parallel array of fibers in the jerky.

The alignable meat dough generally contains the fiber and animal tissue.By "fiber" is generally meant those portions of the alignable meat doughwhich include fiber-like or fibrous components thereof. The "animaltissue" generally includes suitable natural animal tissue and/or suchsuitable substitutes therefor as, for example, a textured soy proteinresembling natural animal meat.

The fiber can come from the animal tissue or other sources such as, forinstance, fiberous plants, for example, wheat straw, alginates or asuitable industrially generated fiber. Preferably, the fiber originatesfrom such animal tissue as, for instance, striated muscle tissue. Thefiber can thus be considered such as that of or derived from saltsoluble protein as found in the striated muscle tissue, or the like.

The animal tissue thus includes any suitable fleshy tissue from ananimal, for instance, from worms, shellfish, fish, amphibians, reptilesand more desirably, birds and/or mammalian animals, including, ofcourse, such mammals as rabbits, whales and the like, especially fromdomestic poultry such as chicken, duck, geese and turkey and/or fromlarger mammalian animals which can range from aardvark to zebu. Fleshytissue includes animal tissue such as meat and meat by-products. Fleshytissue from herbivorous mammalian animals such as antelope, bison, cows,deer, elk and so forth is highly suitable, with such fleshy tissue as ofbeef, which includes beef meat and beef meat by-products, more commonlyemployable. Also highly suitable is such fleshy tissue including animaltissue as poultry meat and poultry meat by-products, with such fleshytissue as of chicken and/or turkey meat and their meat by-products, morecommonly employable. Said beef, that is, beef meat with beef meatby-products, is most typically employed.

Meat is that part of generally clean flesh derived from slaughteredanimals and is generally striated muscle which is skeletal or that whichis found, for example, in animals such as mammals, in the tongue,diaphragm, heart or esophagus, with or without accompanying andoverlying fat and portions of the skin, sinew, nerve and blood vesselswhich normally accompany the meat flesh. Nonetheless, meat is notlimited to that which is obtainable specifically from mammals. Meatby-products is the generally non-rendered, clean parts, other than meat,derived from slaughtered mammals and includes such organs and tissue aslungs, spleen, kidneys, brain, liver, blood, bone, partially defattedlow-temperature fatty tissue, stomachs, intestines freed of theircontents and so forth. Poultry meat by-products is generallynon-rendered clean parts of carcasses of slaughtered poultry such asheads, feet, viscera, free from fecal content and foreign matter as withgood industrial practice. Of course, other meat by-products, forexample, fish meat by-products, are analogously derived and can begenerally employed herein.

In general, it is desirable to have at least about 3 percent by weightfiber such as of the salt soluble protein as from the meat or meatby-products present in the alignable meat dough, and more suitably, atleast about 5 percent by weight of such fiber present therein. The upperlimit of same is generally only limited by the amount of such fiberavailable and by cost. For example, about 100 percent beef meat willprovide excellent fiber alignment but can be cost prohibitive for animalconsumption. About 100 percent beef lungs can provide a suitablealignable meat dough for animal consumption. Also, for example, analignable meat dough containing meat and/or meat by-products canprototypically provide a component such as that of total striated muscleof at least about 20 percent by weight, based upon the total weight ofmeat and meat by-products. If lower amounts are used, the final productmay tend to lose lengthwise flexibility and tear resistance. The totalstriated muscle which is contained in the alignable meat dough can beabout 50 percent by weight based upon the total weight of componentssuch as the meat and meat by-products. The total weight of meat and meatby-products can also suitably range from about 60 percent to about 80percent by weight of the total alignable meat dough which is to beextruded. The addition of salt, say, to about four percent by weight ofthe alignable meat dough, and employment of heat, say, to about 40° F.(about 4.4° C.), typically increases the strength and so forth of suchfiber components, thus lowering necessary levels of such fiber as fromtee salt soluble protein.

Components such as plant matter including farinaceous material(s), forexample, soy flour, wheat germ or corn meal and so forth can beemployed. Suitable of such components include glutens such as, forexample, of wheat, oats, barley, corn and so forth and the like, thosesuch as textured soy protein, soy isolates, soy concentrates, albumin asfrom eggs or the like, gums and the like, alginates which reaction withcalcium ions and/or acids is well known for forming such as gelledblocks, and are contemplated sources of the fiber. The starches, too,can often include a source of the fiber and are employable as the plantmatter components with or without such fiber.

Additional components such as edible salts, for example, sodium chlorideand potassium chloride; other components primarily preservatives, forexample, sorbic acid, and sodium and/or especially potassium salt(s)thereof; inert filler, generally a non-food and taste value component,for example, sodium silicate; water; sweeteners, for example, canemolasses, dextrose, maltose, fructose, glucose, galactose, saccharine,and so forth; a fat/wax/oil including such wax(es), for example, asparaffin and/or beeswax; such oil(s) for instance as vegetable oil(s)and/or animal oil(s) including vegetable, for example, corn oil, oliveoil, palm oil, and/or cod liver oil; such added fat(s), for instance, asanimal fat(s), for example, poultry fat, beef fat and/or whaleblubber(s); spices, for example, garlic, cloves, onion, chili pepper,black pepper, sweet basil, bay leaf, marjoram, parsley, sage, rosemaryand thyme; flavored foodstuffs, for example, cheese, cheese bits, cheesepowder, eggs, egg bits, egg powder, bacon, bacon bits, bacon powder, andso forth and the like; other desirable flavorings such as baconflavoring, fish flavoring, poultry flavoring, liquid smoke flavoringand/or airborne smoke, and so forth; flavor enhancers such as, forexample, monosodium glutamate; and so forth and the like can beadditionally employed. An acidic substance is preferably added inconjunction with any addition of the sorbate salts and the like in orderto raise the acidity which enhances the actions of the sorbate salts andthe like. The preferred acidic substance for this purpose is generallylactic acid because the final product also seems to have a better flavorwith beef from employment of same.

Further, components such as medically effective amounts of medicines,for instance, such a de-wormer as, for example, piperazine adipate, suchan antibiotic as, for example, penicillin, vitamin supplements, mineralsupplements, animal birth-control formulations, and so forth and thelike; effective amounts of poisons which can be suitable for the killand control of vermin, for instance, cyotes, such as, for example,sodium fluoride, warfarin, strychnine and so forth and the like;lacerating agents and/or poisons in conjunction with lacerating agentssuch as generally disclosed by Dawson, U.S. Pat. No. 4,379,139 (April 5,1983), incorporated herein by reference, and so forth and the like alsocan be optionally employed as appropriate.

Amounts of such components in the meat dough can, in general, vary quitewidely. Typical amounts of the foregoing which are suitably employed inthe meat dough, which include those amounts desirably employed forpreparing the coextensively aligning jerky, especially including thelengthwise coextensively aligning jerky, for canine animal consumption,are generally illustrated by the following tables. Note that the rangeswhich are listed therein may be interdependent to the extent thatoperation within a chosen percentage of one component may requireoperation within only a portion of a set percentage of anothercomponent, as is appropriate, and as is desired.

                  TABLE I                                                         ______________________________________                                        Component      Approximate Weight Percent Range                               ______________________________________                                        Animal meat    0 to 100, often 10 or 20 to 30                                 Animal meat by-products                                                                      5 to 100, often 50 to 60                                       Soy flour      1 to 20, often 5 to 10                                         Edible salt(s) as desired, often 2                                            Preservative(s)                                                                              0.1 to 2, often 0.5 to 1                                       Spice(s)       0 to 7, often 1 to 5                                           Total water content                                                                          65 to 70                                                       Total fat content                                                                            10 to 30, often 18 to 22                                       ______________________________________                                    

The following formulations are suitably employed.

                  TABLE II                                                        ______________________________________                                                          Approximate                                                                   Weight in                                                   Component         Percent (%)                                                 ______________________________________                                        Beef lung         53                                                          Beef meat         28                                                          (striated muscle)                                                             Other ingredients 19                                                          able to include soy flour,                                                    solids, seasonings                                                            Basic beef         100%                                                       formulation total                                                             ______________________________________                                    

                  TABLE III                                                       ______________________________________                                                          Approximate                                                                   Weight in                                                   Component         Percent (%)                                                 ______________________________________                                        Beef lung         49                                                          Beef liver         4                                                          Beef meat         28                                                          (striated muscle)                                                             Other ingredients 19                                                          able to include soy flour,                                                    solids, seasonings                                                            Basic beef liver   100%                                                       formulation total                                                             ______________________________________                                    

In addition, further special flavorings can be added. For example, fromzero to about 3 1/3 percent special beef jerky flavor can be added.

Such components, for example, as beef lungs and meat may be low indesired fat content. If such components as the beef lungs and meat aretoo low in the fat content which is desired, such a component, forexample, as head meat, which is to be deducted from the weight of thecomponent such as the lungs, is typically added to the beef containingalignable meat dough. In formulations such as in Tables II and III, upto about ten percent by weight head meat can be suitably added, and itsweight is deducted from the weight of the lungs. With other specificanimal tissues, the practice can be appropriately similar.

The alignable meat dough is most generally prepared by combining, asnecessary and appropriate, components thereof. Usually, at least theanimal tissue portion is generally uncooked. Also, temperature duringthe combining can range suitably as desired, commonly, for example, fromapproximately 20° F. to approximately 100° F. (about -6.7° C. to about38° C.) and preferably, for example, from approximately 25° F. toapproximately 40° F. (about -3.9° C. to about 4.4° C.) and typically toapproximately 31° F. (about 0.5° C.) in initial mixing stages especiallybecause the animal tissue is often obtainable in and is employed from abulk state which is frozen. The combining is advantageously carried outby thorough physical mixing such as by industrial scale choppers,blenders or mixers as is known in the art. An industrial ribbon-typemixer is advantageously employed.

In general, the alignable meat dough can be passed through variousconveyers, conduits, channels, horns, extruders and so forth, as isdesired. Conditions of the passage are those sufficient to coextensivelyalign at least a substantial portion of the fibers of the alignable meatdough. Desirably, this coextensive alignment involves substantially allof the alignable fiber.

The lengthwise coextensively aligning jerky can be made by employing anappropriately-sized, e.g., small-sized, loaf horn in lieu of thedirectional flow bar extruder(s). To make same, the resulting cuttableloaf is generally appropriately cut parallel to the direction of flow ofthe loaf, and the loaf is typically also appropriately cut at smallerintervals along and generally perpendicular to the length.

Simply first cutting the cuttable meat dough in a direction generallyperpendicular to the length at, for example, intervals of approximately4 to 5 inches (about 10.16 cm to about 12.7 cm), turning the cut loafportions at right angles and preferably stacking the cut loaf portionsso that fiber alignment in separate cut loaf portions is parallelthroughout the stack and generally perpendicular to the row lengthprovided by stacking in this manner (right rotated stack length) andnext cutting generally perpendicular to the right rotated stack length,for instance, to a thickness of from approximately 1/16 to 1/4 inch(about 0.16 cm to about 0.635 cm) generally enables preparation of thelengthwise coextensively aligning jerky. The first cutting is preferablycarried out by employment of a suitable band saw and/or the like. Thenext cutting is preferably carried out by employment of a suitable coldcut slicer and/or the like, which can be termed "slicing." The exitorifice of the appropriately-sized loaf horn can be small-sized, thatis, for example, suitably from about 3 or 4 (about 7.62 cm or about10.16 cm) in width about 6 to 8 inches (about 15.24 cm or about 20.32cm) in width and typically from about 3/4 to 1 1/2 inches to about 1.905cm to about 3.81 cm) in height. Employment of a larger loaf horn, say,up to and including about the medium-sized category, that is, forexample, greater than about 8 inches (about 20.32 cm) with the heightfrom about 3/4 to 1 1/2 inches (about 1.905 cm to about 3.81 cm) up toapproximately 12 or 13 inches (about 30.48 cm or about 33.02 cm) in thewidth with the height in the latter especially approximately 11/4 inches(about 3.18 cm) can be employed if one is willing to tolerate a largerproportion of the loaf which is extruded having less satisfactorycoextensive fiber alignment, typically near the center portions of theloaf which is extruded. Thus, ratios of the width to height of theappropriately-sized loaf horn may range from, say, about 4:1 to about9.2:1 generally within other criteria as set forth herein. Sizes orratios of loaf horns and directional flow bar extruders herein aregenerally set forth as or based upon exit orifice dimensions as iscommonly suitable in the art. The appropriately-sized loaf horn, as wellas any other so-called loaf horn, does not include the directional flowbar.

However, the apparatus having the directional flow bar is preferablyemployed. A plurality of directional flow bar extruders may be employedsuch as in series, parallel or combination(s) thereof, for instance, inan oblique configuration. However, employment of an apparatus having asingle directional flow bar extruder having a single directional flowbar is most typically employed.

The directional flow bar extruder generally confines the alignable meatdough within boundaries about the positioning of the directional flowbar(s). Suitably thus, in at least one direction along one axis which isnon-parallel to the passage of the alignable meat dough, the alignablemeat dough transfers a shearing stress between the volume about at leastone directional flow bar and the boundary. Preferably, the directionalflow bar extruder boundary about the directional flow bar(s) is aconduit which constricts the cross-sectional area of the passingalignable meat dough thereabout, thus creating suitable levels of shearstress within the alignable meat dough.

Fundamentally, in either the appropriately-sized loaf horn or especiallyin the directional flow bar extruder, the local Newtonian shear ratemust generally as an illustration be at least about one score reciprocalseconds (20 s⁻¹) Preferably, especially with the directional flow barextruder, this Newtonian shear rate is at least about 25 s⁻¹ Newtonianshear rate maxima of about 100 s⁻¹, to about 50 s⁻¹ or about 30 s⁻¹ areappropriately employable. Thus it can be seen that the flow properties,fluid and/or elastic, of the alignable meat dough affect the magnitudeof the minimum suitable Newtonian shear rate which is employed.

Fundamentally also, the required Newtonian shear rate values must becharacteristic of processing conditions of the alignable meat doughpresent substantially near the last exit orifice of theappropriately-sized loaf horn or especially the directional flow barextruder.

Further, design of the appropriately-sized loaf horn and the directionalflow bar extruder in general can be suitably made by employment of thefollowing general relationship (R):

    R N. Sh. ≃ 6Q/(WH.sup.2) (R)

wherein

the "N. Sh." represents the Newtonian shear rate at the die wall, ofwhich the units are commonly expressed in reciprocal seconds (s⁻¹);

the dividend "6Q" is the multiple of six times "Q," and the "Q"represents the volume flow rate of the passing alignable meat dough,commonly expressed in units appropriate to the units of the "N. Sh.,"and

the divisor "(WH₂)" is the multiple of the value of the "W" times thevalue of the square of the "H," wherein the "W" and the "H" representthe value of the width and the height, respectively, of the exit orificeof the appropriately-sized loaf horn or the directional flow barextruder in general. In general, it is usually the case that the valueof the "W" is about ten or more times the value of the "H" in employmentof the general relationship (R) so that, for instance, the design of theappropriately-sized loaf horn can be generally suitable for thepreparation of the lengthwise coextensively aligning jerky.

For example, a loaf horn of 16 inches (about 46.64 cm) in width by 1 1/4inches (about 3.18 cm) in height in general when employed by itselfcannot typically with common industrial machinery prepare thecoextensively aligning jerky, as too much "waste" near the center of theloaf which is extruded is generally encountered, that is, the center isgenerally not well coextensively aligning. However, as stated, a 4 inch(about 10.16 cm) by 1 1/4-inch (about 3.18 cm) loaf horn and even a 12inch (about 30.48 cm) by 1 1/4-inch (about 3.18 cm) loaf horn can begenerally employed in the preparation of the lengthwise coextensivelyaligning jerky, each capable of providing Newtonian shear rates of up toabout 41 cm⁻¹ and 21 cm⁻¹, respectively. However, the latter horn hassome, for example, up to about one-third or more of the "waste."

Significantly along these lines, a loaf horn such as a 20 inch (about50.8 cm) by 1 1/4 inch (about 3.18 cm) loaf horn or the 16 inch (about46.64 cm) by 1 1/4 inch (about 3.18 cm) loaf horn that is modified suchas by provision of a series of free-standing thin plates, which arevertically standing from and between the top and bottom (widthwise)portions of the horn and which are aligned parallel to the general axisof direction of flow of extrusion, typically cannot be employed forpreparing the coextensively aligning jerky. Coextensive fiber alignmentparallel to the axis of direction of flow of extrusion is typicallyinsufficient for the substantial coextensive fiber alignment in thelengthwise and otherwise coextensively aligning jerky. The loaf horn, asknown in the art, appears otherwise to have a housing somewhat similarto the directional flow bar extruder save for the exit orifice. The exitorifice of the known loaf horns typically has a less pronounced "channelinlet" and "channel exit" as prototypically described herein for thedirectional flow bar extruder.

Structurally in general, the directional flow bar extruder has a housingportion having a passageway with at least one entrance orifice and atleast one exit orifice through which the alignable meat dough is passedby extrusion. Multifarious passageways are possible but are notgenerally preferred. Preferred is one entrance orifice and one exitorifice. Near the exit orifice(s) is (are) the directional flow bar(s),(each of) which generally extend(s) transversely across the width of thepassageway(s).

Preferably, the width of the directional flow bar, and the directionalflow bar extruder is from approximately ten inches (about 25.4 cm) toabout fifty-inches (about 127 cm) in width with a height at the exitorifice of approximately one-half inch (about 1.27 cm) to approximatelyone and one-half inches (about 3.81 cm). Such a width from approximatelyfifteen inches (about 38.1 cm) to approximately twenty-five or thirtyinches (about 63.5 cm or about 76.2 cm) with generally same height istypically employable.

The cuttable loaf which is obtained following extrusion through thedirectional flow bar extruder can generally be cut in any fashion toprepare various types of coextensively aligning jerky, including typeshaving a short breakaway, having obliquely coextensively aligningfibers, that is, having coextensively aligning fibers which alignregularly on an angle to a length, width, and/or thickness, or may becut in such shapes, for example, as cubes, and so forth. However, thecuttable loaf which is obtained by extrusion through the apparatushaving the directional flow bar extruder is preferably cut in a mannersimilar to the foregoing in order to provide for the lengthwisecoextensively aligning jerky.

Provision of the cuttable loaf is typically made by appropriatelysolidifying the meat dough which has fibers therein coextensivelyaligning. By way of illustration, the solidifying can be by freezing.However, other appropriate solidifying means such as drying, cooking orcombinations thereof with freezing may be used for solidifying thealigning meat dough for cutting. However, employment of an appropriatelysharp or the like cutting instrument such as a razor or laser, a waterknife, and so forth and the like can be employed to cut the loaf withoutmuch further processing subsequent to the extrusion. Such a sharp or thelike cutting instrument is more suitably employed in making the firstcut.

Subsequent to cutting, the cut portions are preferably dried to obtainfinal product. Drying can include employment of oven heat, freezedrying, mere drying including sun drying, smoking such as in asmokehouse with or without added heating and so forth and the like.Drying which includes the oven heat and/or smoking with added heating.The oven heating is preferred and is typically suitable.

Times of the drying can vary and are those sufficient for obtaining thedesired final product, as the artisan appreciates. Suitable times, forillustration, for the oven drying can range about values such asgenerally set forth in the following table.

                  TABLE IV                                                        ______________________________________                                        Size of cut jerky   Oven cure time                                            ______________________________________                                        Regular Cut                                                                   45/8 inches (about 11.75 cm)                                                                      3-10 hours                                                by                                                                            11/4 inches (about 3.18 cm)                                                   by                                                                            0.10 to 0.12 of an inch                                                       (about 0.25 cm to about 0.30)                                                 Thick Cut                                                                     45/8 inches by 11/4 inches                                                                        5-12 hours                                                by                                                                            0.15 to 0.17 of an inch                                                       (about 0.38 cm to about 0.43 cm)                                              ______________________________________                                    

Drying, in general, is carried out until the final product has thedesired level of moisture retained therein. Initially, for example, themeat dough can have from about 65 to 70 percent water therein and dryingis carried out to remove at least some of this. Desirably, the drying iscarried out until the lengthwise or otherwise coextensively aligningjerky has at most about thirty-five percent by weight water or the likecontent. The drying, for instance, can be carried out until at mostabout twenty-five percent by weight water remains in the final product.Preferably, the drying Is carried out until the water content is fromabout 15 to about 20 percent or so, including, for example, about 16 to17 percent. Concurrently, water activity is generally low, which can besuitably from, say, 0.60 to 0.70 and may even be about 0.73. See e.g.,Gellman et al. U.S. Pat. Nos. 4,454,163 (June 12, 1984); 4,454,164 (June12, 1984); 4,534,989 (Aug. 13, 1985); 4,534,990 (Aug. 13, 1985);4,546,001 (Oct. 8, 1985); 4,551,343 (Nov. 5, 1985) regarding wateractivity and other properties, and which are each incorporated herein byreference.

The oven drying is typically carried out in an appropriate oven which iscapable of heating ambient gases, for example, air and so forth,generally surrounding the drying coextensively aligning jerky instepwise fashion, say, from approximately 100° F. (about 37.8° C.) toapproximately 200° F. (about 93.3° C.) at, say, approximately 20° F.steps (about 11.1° C. steps) which are from, say, about one to threehours per step. A starting temperature which is preferred in same isapproximately 120° F. (about 48.9° C.),and ending temperatures which arepreferred in same are from approximately 145° F. (62.8° C.) including toapproximately 160° F. (about 71.1° C.) to approximately 180° F. (about82.2° C.) to obtain the desired final product. Further taking intoaccount considerations such as fat, wax or oil content of thecoextensively aligning jerky and any propensity thereof to "bleed" orooze from the coextensively aligning jerky at hand and the actual ovenoperation and design which is employed, and so forth, wide variation ispossible in the drying which provides desirable lengthwise and otherwisecoextensively aligning jerky.

So-called curing, with or without drying, may be carried out, say, at acuring station. Curing agents can be added. See e.g., Roth, U.S. Pat.No. 4,239,785 (Dec. 16, 1985), which is incorporated herein byreference.

The coextensively aligning jerky, including, of course, the lengthwisecoextensively aligning jerky, can have the plurality of surfaces havinga matte appearance. Desirably, two substantially apparent surfaces, forexample, those which are commonly referred to as the top and bottom,that is, those which are bounded by the lengths and widths, have thematte appearance. However, a shiny coating, for example, asugar-containing glaze, can be optionally added to the coextensivelyaligning jerky in order to provide for surface(s) having a shinyappearance. The matte surface is typically capable of being present dueto lower percentages of components such as the striate muscle, forexample, due to up to about 30 or so percent by weight beef meat orsimilar component. A higher beef meat containing jerky can have a moreshiny surface which is cut or is sliced analogous to the matte surface.Nonetheless, the matte appearance is desirably present. The followingprocessing procedure is exemplary.

A. Mixing

1. Determine fat content of all available meats, by-products thereof andso forth as they are received, typically in a frozen state. Blend to fatcontent per desired final product.

2.Temper frozen meats and so forth to 24° F. to 28° F. (about -4.4° C.to about -2.2° C.).

3. Flake progressively to approximately 1/2 of an inch to one inch(about 1.27 cm to about 2.54 cm) cubic-like particles and grind theseparticulate meats and so forth, and next temper to 30° F. (about -1.1°C.) prior to actual further mixing.

4. Add into ribbon-type mixer. Mix for 3 to 18 minutes.

5. Remove approximately 30 lbs. (about 13.6 kg) as a representativesample from the mixer for fat analysis.

6. Double grind the sample through a small grinder, select a one pound(about 454 g) random sample from the above for fat analysis.

7. Process as is or blend further as desired.

B. Blending Minor Ingredients

1. Minor ingredients such as any seasonings and so forth are next addedto the meat dough in the desired order of addition.

2. Blend for 10 minutes.

C. Extruding

1. Remove the batch from the blender when the batch reachesapproximately 35° F. (about 1.67° C.).

2. The batch is next transferred to a positive pump vacuum extruder forloaf formation. Loaves are placed on freezer racks and are frozenovernight.

D. Cutting and Slicing

1. The frozen loaves are next band saw cut generally perpendicular tothe direction of flow of the extrusion into 4 5/8 inch (about 11.75 cm)loaf portions.

2. The cut frozen loaf portions are next tempered to proper slicingconsistency which may be perhaps near to approximately 31° F. or 32° F.(about -0.5° C. or about 0.0° C.).

3. The loaf portions are cold cut sliced generally parallel to thedirection of flow of the extrusion at either the "Regular" or the"Thick" thickness depending on the desired final product. The productwhich is sliced is next placed on screens, and is aligned to assureproper drying.

E. Drying

1. Screens are loaded onto drier racks.

2. Drier racks are placed in a multi-stage drier.

3. Racks remain in the drier for typically 5-7 hours (Regular Cut),typically 8-10 hours (Thick Cut) at the appropriate temperatures untilthe desired moisture levels are obtained.

4. Racks are next removed from the drier, and the product is allowed tocool to room temperature.

F. Packaging

1. Product is next removed from the screens into poly-lined baskets, isweighed, is identified as to the drier rack it is removed from, iscovered and is placed on storage carts.

2. The product is next placed in the correct package with proper codeson both individual packages and shipping containers.

Further preferred embodiments are especially described in reference tothe drawings.

DRAWINGS I. In Brief

FIG. 1 (FIG. 1) is a schematic flow chart illustration of generallypreferred embodiments of the procedure for preparation of thecoextensively aligning jerky.

FIG. 2 (FIG. 2) is an oblique perspective view of the alignable meatdough which has been passed through the appropriately-sized loaf horn orthe directional flow bar extruder and wherein the fibers in said doughare coextensively aligned and which can be the cuttable jerky.

FIG. 3 (FIG. 3) is generally the oblique perspective view of thecuttable jerky section 104 as from FIG. 2.

FIG. 4 (FIG. 4) is an oblique perspective view of lengthwisecoextensively aligning jerky 130.

FIG. 5 (FIG. 5) is an oblique perspective, partially exploded view ofpart of an apparatus which has directional flow bar extruder 200.

FIG. 6 (FIG. 6) is a top view of part of the apparatus which has thedirectional flow bar extruder 200.

FIG. 7 (FIG. 7) is a side view of the part of the apparatus which hasthe directional flow bar extruder 200 as generally graphicallyillustrated from FIG. 6.

FIG. 8 (FIG. 8) is a partial, cutaway and perspective view of thedirectional flow bar 250 and immediately surrounding housings, whichview is from an oblique rearward and topward position from thedirectional flow bar 250.

FIG. 9 (FIG. 9) is an oblique perspective view of the exit portion 240from in front of and above same.

FIG. 10 (FIG. 10) is a graph 500 of Newtonian Shear Rate.

II IN DETAIL

In FIG. 1, reference can be generally had to other written portions ofthe specification and so forth.

In FIG. 2, said dough wherein the fibers are coextensively aligned 100can be the cuttable jerky has axis in the direction of flow of extrusionof the loaf 101 and coextensively aligning fibers 102 which arecoextensive with the axis 101 when made cuttable, for example, byfreezing, cut 103 is made in a plane perpendicular to the axis 101 whichsevers section 104 from remaining section 109. The section 104 hassection length 105 and height 106 and width 107. The section length 105can be, for example, from approximately four to six inches (about 10.16cm to about 15.24 cm), and the section height 106 can be, for example,from approximately three-fourths to one and-one-fourth inches (about1.905 cm to about 3.18 cm), and the section width 107 can be, forexample, approximately four or twelve, or twenty and-one-half inches(about 10.16 cm or about 30.48 cm, or about 52.07 cm).

In FIG. 3, the cuttable jerky section 104, is severed from the remainingsection 109 (not illustrated in FIG. 3), and the axis 101, thecoextensively aligning fibers 102 and plane of the cut 103 are alsoillustrated as generally from FIG. 2, and cuts 113 are made in planesparallel to the axis 101, which are thus perpendicular to the cut 103.The cuts 113 define thickness 117.

In FIG. 4, the lengthwise coextensively aligning jerky 130 is cured andhas coextensively aligning fibers 102, has dimensions generally oflength 104, width 106 and thickness 117, has rugged sides 131 andrugged, natural-like matte surfaces 132 as corresponding from the cuts103 and 113 (not illustrated in FIG. 4) and has good, natural-likeflexibility in the direction of the length 104 and natural-liketearability.

In FIG. 5, the directional flow bar extruder 200 is coupled to aso-called V-mag horn 150 which is capable of passing through thealignable meat dough in axis of direction of flow of extrusion 151 andhaving an exit orifice 152 of width 153 and height 154, which can be,for example, inside dimensions of nine and-one-fourth inches (e.g.,about 23.50 cm) and one and-one-fourth inches (e.g., about 3.18 cm),respectively. The horn 150 at the exit orifice 152 has flange 155 whichis connectable to flange 205 on housing portion 210 of the directionalflow bar extruder 200 preferably such as by nuts and bolts, clips and soforth and the like. Assembly and disassembly by means of and at suchflange junctions provides access for cleaning and provides increasedportability of the apparatus having the directional flow bar extruder.Entrance orifice 202 of housing portion 210 is thus capable of being ingeneral registry with the exit orifice 152 of the horn 150. Thealignable meat dough is passed under pressure of extrusion intopassageway in the housing portion 210 along axis of direction of flow ofextrusion 201 through the entrance orifice 202. The axis 201 isgenerally coextensive with the axis 151. The actual design of a housingportion such as the housing portion 210 is generally not critical, butthe housing portion 210 can have apex 211, for example, the plane ofwhich (not explicitly illustrated in FIG. 5) is perpendicular to theaxis 201 and is approximately twenty-one inches (about 53.34 cm) fromthe entrance orifice 202. Inside dimensions at the apex 211 can be, forexample, width 214 of approximately twenty and one-half inches (about52.07 cm) and height 216 approximately six inches (about 21.24 cm) fromthe plane of the apex 211, the housing portion 210 extends a distance213, for example, approximately six inches (about 21.24 cm) in adirection parallel with the axis 201, having sides extending a distancein a direction 219 corresponding to the height 216, for example,approximately six inches (about 21.24 cm) throughout the insides and topand bottom panels and extending a distance 218 in a directioncorresponding to the width 214, for example, approximately twenty andone-half inches (about 52.07 cm) throughout the insides, which ends inexit orifice 212 and is of a length 217 from the apex 211. The housingportion 210 at the exit orifice 212 has flange 215 which is connectableto flange 225 of the housing portion 210 of the directional flow barextruder 200 preferably such as by nuts and bolts, clips and so forthand the like. The housing portion 220 has entrance orifice 222 capableof thus being in general registry with the exit orifice 212 of thehousing portion 210. The alignable meat dough is further passed underpressure of extrusion along the axis 201 into the housing portion 220.The housing portion 220 extends from the entrance orifice 222 into asealable passageway juncture 226, which is sealed preferably such as bywelding of metal pieces and is to be in registry with inlet channelportion 230 of the directional flow bar extruder 200. The inlet channelportion 230 is a further passageway for the alignable meat dough, andthe alignable meat dough is extruded therethrough also. In relation tothe type of the directional flow bar actually selected, for example,directional flow bar 250, and to the size of the coextensively aligningloaf which is desired to be prepared by extrusion through thedirectional flow bar extruder 200, such dimensions immediatelysurrounding the directional flow bar, for example, the directional flowbar 250, as those of the inlet channel portion 230 and exit channelportion 240 are generally more crucial than are such dimensions as, ingeneral, are the housing portions 210 and 220. The sealable passagewayjuncture 226 has passageway juncture inside dimensions of height 223,for example, one and nine-sixteenth inches (about 3.97 cm), and width224, for example, twenty and one-half inches (about 52.07 cm) eachmeasured at a distance 227, for example, six inches (about 15.24 cm),from the entrance orifice 222 and parallel to the axis 201. Inemployment especially with the directional flow bar 250, the inletchannel portion has inside length 237, for example, approximately sixinches (about 15.24 cm) as is measured parallel to the axis 201 from thesealable passageway juncture 226 to the beginning of the exit channelportion 240, inside width 234, for example, twenty and one-half inches(about 52.07 cm), and inside height 233, for example, one andnine-sixteenth inches (about 3.97 cm) throughout approximately the firstfive and one-half inches (about 13.97 cm) of the length 237a which ispartial length 237b and is measured from the sealable passagewayjuncture 226 and inside top and bottom panels from there eachcommunicating, for example, in mirror image planes, with exit gap 232having dimensions of height 238, for example, three fourths of an inch(about 1.95 cm) and width 239, for example, twenty and one-half inches(about 52.07 cm). The exit channel portion 240 has an entrance orifice(not illustrated in FIG. 5) which is in registry with the exit orifice232, whereabout the exit channel portion 240 is connected with theentrance channel portion 230, preferably such as by appropriate weldingof metal parts. The exit channel portion 240 is regularly shaped to haveits sides, top and bottom in communication with exit orifice 242. Theexit orifice 242 has dimensions which are internally measured at distantheights 248a, for example, each from one and one-eighth inch to one andone-fourth inch (about 2.86 cm to about 3.18 cm), central height 248b,for example, thirteen-sixteenths of an inch (about 2.06 cm) and width249, for example, approximately twenty and one-half inches (about 52.07cm). The exit channel portion 240 has length 247, for example,approximately ten inches (about 26.4 cm). More generally,, especiallywith the directional flow bar 250, the partial length 237b is preferablyfrom four to six times the height 233, and the length 247 is preferablyfrom six to ten times the average of both of the distant heights 248a.The directional flow bar 250 can have maneuvering handle 256 and tapscrew 258 for adjusting and setting thereof. Flow within the exitchannel portion 240 is along axis of direction of flow of extrusion 301which is parallel with the axis 201. The axis 301 corresponds in theappropriate parallel manner with the axis 101 of FIG. 1 and FIG. 3.

In FIG. 6, illustrated components of and illustrations in connectionwith the directional flow bar extruder 200 and the horn 150 are ingeneral correspondingly graphically illustrated in FIG. 5. In additionthereto, center axis 2001 is illustrated, which is the axis at themathematical center of the directional flow bar extruder 200 with thehorn 150 and forms axis of symmetry, perhaps generally of symmetry pointgroup C_(2v) with respect to the housing components as two separatesymmetry planes at right angles to each other which bisect at the axis2001. Also, internal entrance width 156, for example, approximately oneand seven-eights inches (about 4.76 cm), and length 157, for example,approximately twenty-three and one-half inches (about 59.69 cm) of thehorn 150 is here illustrated. Also, partial length 237c, for example,three-fourths of an inch (about 1.905 cm), is illustrated and ismeasured from the exit gap 232 (not shown in FIG. 6) to the center,which center is preferably the pivot point of the directional flow bar250 (not shown in FIG. 6).

In FIG. 7, all illustrated components of and illustrations in connectionwith the directional flow bar extruder 200 and the horn 150 are ingeneral correspondingly graphically illustrated in FIG. 5 and/or FIG. 6.In addition thereto, internal entrance height 159 of the horn 150 isillustrated.

In FIG. 8, illustrated components and illustrations in connectiontherewith are as graphically illustrated from FIGS. 5 through 7,inclusively. In addition, height 242, for example, closely approximateto three-fourths of an inch (about 1.905 cm) of the exit portion 240 isillustrated, and slight areas of recess 243 are provided, for example,by grinding material from joinder of the tops and bottoms of theentrance portion 230 and the exit portion 240 and removing matter to adepth approximately one-sixteenth to one-eighth of an inch (about 0.159cm to about 0.318 cm) about the former apex thereof and to a length ofapproximately three-fourths of an inch to an inch (about 1.905 to about2.54 cm) generally across the entire width 239 (not completelyillustrated in FIG. 8). The directional flow bar 250 has a regulardiamond-like shape across the width of the directional flow bar extruder200 thereat having external dimensions of height 252, for example,one-half inch (about 1.27 cm) and length 257, for example, one andone-half inches (about 3.81 cm), thus generally having axis of center ofsymmetry 251 as perhaps of the symmetry point group C_(2v) and havingpartial length 257a which is generally half the distance of the length257. The directional flow bar has leading edges 254 which are generallyrounded, for example, having a one-sixteenth of an inch (about 0.159 cm)radius. Preferably, the directional flow bar preferably internally has asupporting axial member 255, for example a one-fourth of an inchdiameter steel rod, about which the directional flow bar 250 can beadjusted and set in place in order to provide jerky products withvarying parts or percentages of coextensively aligning fibers within thefinal product as desired. Aligning of the directional flow bar 250 ispreferably by adjusting the maneuvering handle 256 (not illustrated inFIG. 8), and setting of the directional flow bar 250 is preferably bysetting of the tap screw 258 (not illustrated in FIG. 8). Thedirectional flow bar is suitably operated, for example, generallysymmetric with respect to the top and bottom of the entrance portion230, having the height 252 perpendicular and the length 257 parallelthereto.

In FIG. 9, illustrated components and illustrations in connectiontherewith refer to those features which are in general graphicallyillustrated in FIGS. 5 through 8, inclusively.

In FIG. 10, the abscissa 500y is in units of reciprocal seconds (s⁻¹),and points on the ordinate 500x correspond to those represented by aside view of the apparatus having the directional flow bar extruder 200which is employed in conjunction with the horn 150. The graph 500 isbased on an extrusion flow rate of 215 pounds (97.7 Kg) of the alignablemeat dough per hour.

The following example further illustrates the invention. Percentages andso forth therein are generally by weight unless otherwise specified.

EXAMPLE

An alignable meat dough, which is separately the alignable meat doughfrom Table II or III is mixed and is extruded through an apparatushaving the V-mag horn 150 connected to the directional flow bar extruder200 with operational parameters including dimensions as set forth in theforegoing Drawings portions and prefaced by the phrase "for example"except that the dimensions are generally more closely approximate. Theextruding apparatus having portions of the V-mag horn which is connectedto the directional flow bar extruder has its directional flow barextruder of one-fourth inch (about 0.635 cm) steel plate and thedirectional flow bar 250 is of one-eighth inch (about 0.318 cm) steelplate and, unless connected by assembling fasteners at the flanges, arewelded together appropriately. The extrusion results in a NewtonianShear rate about the exemplary directional flow bar 250 of about 25.7s⁻¹. The coextensively aligning loaf is frozen and is cutperpendicularly to the axis of flow of extrusion at approximately fourand one-half inch (about 11.43 cm) intervals and is further cut parallelto the axis of direction of flow, by appropriately stacking the four andone-half inch loaf portions which are tempered from being so frozen, toslicing consistency, at approximately one-tenth inch (about 0.25 cm) orseventeen-hundredths inch (about 0.43 cm) regular intervals. The cutpieces are dried in a multistage oven. The beginning temperature isabout 120° F. (about 48.9° C.) and is increased at 20° F. steps (about11.1° C. steps) approximately two to three hours in the first step andnext two to three more hours or so in the second step of drying.Moisture content of the resulting product is about 17 percent by weight,and water activity is generally from about 0.6 to about 0.7. Theresulting product is lengthwise coextensively aligning jerky havingsubstantially all the fibers therein aligning generally parallel withthe axis of the direction of flow of extrusion (lengthwise side ofproduct) and is favorably sensed as a generally rugged, natural-likejerky product having at least top and bottom surfaces with adistinctive, natural-like feel and matte appearance, and has goodlengthwise flexibility and natural-like jerky tearability, being morereadily tearable along its length. The lengthwise coextensively aligningjerky product is generally hermetically packaged.

Many changes and modifications can be made and adopted in embodimentsincluding practices in accordance with the present invention withoutsubstantially departing from its true, apparent and intended spirit andscope as any person skilled in the art as well as one of ordinary skillin the art appreciates in pursuance to and accordance with same as it isparticularly pointed out and distinctly claimed as follows.

What is claimed is:
 1. An extrusion nozzle for aligning fibers in anextrudable fiber-containing composition comprising:a. a housing havingan inlet channel and an outlet channel, said inlet and outlet channelsbeing defined by substantially parallel top and bottom portions; a firstintermediate portion connecting the top of the inlet channel to the topof the outlet channel at an upper leading and trailing apex; a secondintermediate portion connecting the bottom of the inlet channel to thebottom of the outlet channel at a lower leading and trailing apex; thefirst and second intermediate portions converging toward the outletchannel such that the height of the outlet channel is less than theheight of the inlet channel; b. at least one fiber-aligning flow barhaving an essentially diamond-shaped cross-section having an upper andlower leading face converging to an acute angle leading edge and anupper and lower trailing face converging to an acute trailing edge, theleading and trailing edges defining a length of the flow bar and whereinsaid flow bar is operatively disposed transversely between and spacedfrom the converging first and second intermediate portions and the inletchannel of said housing to effect fiber alignment of a substantialamount of fiber in the extrudable composition.
 2. The extrusion nozzleof claim 1 wherein the length of the first and second intermediateportions are substantially equal.
 3. The extrusion nozzle of claim 1wherein the length of the first and second intermediate portions aresubstantially equal to the length of the upper and lower trailing edgesof the fiber-aligning flow bar.
 4. The extrusion nozzle of claim 1wherein the leading edge of the flow bar is substantially rounded. 5.The extrusion nozzle of claim 3 wherein the difference between theheight of the outlet channel and the height of the inlet channel issubstantially equal to the height of the flow bar.
 6. The extrusionnozzle of claim 1 wherein the flow bar further includes a central axisand said flow bar is mounted in the housing with said central axislocated in a plane essentially defined by the upper and lower leadingapexes.
 7. The extrusion nozzle of claim 6 wherein the flow bar isaxially rotatable to effect a predetermined amount of fiber alignmentand includes an axially disposed mounting rod.
 8. The extrusion nozzleof claim 7 wherein the flow bar and mounting rod is selectivelyrotatable within the housing to selectively vary the extent of fiberalignment during extrusion.
 9. The extrusion nozzle of claim 8 includingmeans to adjustably rotate the flow bar and mounting rod and means toadjustably fix the flow bar in a predetermined position in the housing.10. The extrusion nozzle of claim 1 wherein the angle defined by theupper and lower trailing faces of the flow bar is substantially equal tothe angle defined by the converging first and second intermediateportions.
 11. The extrusion nozzle of claim 10 wherein the flow bar isdisposed whereby the first intermediate portion is substantiallyparallel to the upper trailing face of the flow bar and the secondintermediate portion is substantially parallel to the lower trailingface of the flow bar.
 12. The extrusion nozzle of claim 1 wherein thehousing includes a discharge nozzle having a top and bottom defining anexit orifice and wherein the top and bottom converge longitudinally andtransversely toward the center of the discharge nozzle.
 13. An extrusionapparatus for aligning fibers in an extrudable fiber-containingcomposition comprising:a. a housing having an inlet and an outlet, saidinlet being defined by substantially parallel rectilinear first top andbottom members; said outlet being defined by substantially parallelrectilinear second top and bottom members; a first rectilinearintermediate member extending from the first top member to the secondtop member to form an upper leading apex and an upper trailing apex; asecond rectilinear intermediate member connected to the first bottommember at a lower leading apex and to the second bottom member at alower trailing apex, said first and second intermediate membersconverging toward the outlet; b. a fiber-aligning flow bar adjustablymounted in said housing wherein said flow bar has an essentially diamondshape cross-section defined by upper and lower leading faces convergingto an acute angle leading edge and upper and lower trailing facesconverging to an acute angle trailing edge, the flow bar being mountedin the housing whereby its longitudinal axis is disposed at a midpointin a plane defined by the upper and lower leading apexes, and whereinthe upper and lower leading faces of the flow bar cooperate with thefirst top and bottom members and said upper and lower trailing facescooperate with the first and second intermediate members of the housingto effect fiber alignment of a substantial portion of fiber in theextrudable composition.
 14. The extrusion apparatus of claim 13 whereinthe length of the first and second intermediate members is substantiallyequal to the length of the upper and lower trailing faces of the flowbar.
 15. The extrusion apparatus of claim 13 wherein the leading edge ofthe flow bar is rounded.
 16. The extrusion apparatus of claim 13 whereinthe height of the outlet is equal to the difference between the heightof the inlet and the height of the flow bar.
 17. The extrusion apparatusof claim 13 wherein the flow bar is rotatable and includes an axiallydisposed mounting rod.
 18. The extrusion apparatus of claim 17 includingmeans to adjustably rotate the flow bar and fix the flow bar in apreselected position.
 19. The extrusion apparatus of claim 13 whereinthe angle defined by the upper and lower trailing faces is substantiallyequal to the angle defined by the converging first and secondintermediate members.
 20. The extrusion apparatus of claim 13 whereinthe flow bar is disposed whereby the first intermediate member issubstantially parallel to the upper trailing face and the secondintermediate portion is substantially parallel to the lower trailingface of the flow bar whereby the trailing edge is disposed in a planesubstantially defined by the upper and lower trailing apexes.
 21. Theextrusion apparatus of claim 13 further comprising a discharge nozzlehaving a top and bottom defining an exit orifice and wherein the top andbottom converge longitudinally and transversely toward the center of thedischarge orifice.
 22. An extrusion apparatus for aligning fiber in anextrudable fiber-containing composition comprising:a. a housing havingan inlet and an outlet; said inlet being defined by substantiallyparallel rectilinear first top and bottom members; said outlet beingdefined by substantially parallel rectilinear second top and bottommembers; a first rectilinear intermediate member extending from thefirst top member to the second top member to form an upper leading apexand an upper trailing apex; a second rectilinear intermediate memberextending from the first bottom member to the second bottom member toform a lower leading apex and a lower trailing apex, the first andsecond intermediate members converging toward the outlet; b. acooperating fiber-aligning flow bar having an essentially diamond shapecross-section defined by upper and lower leading faces converging to anacute angle leading edge and upper and lower trailing faces convergingto an acute angle trailing edge, said flow bar being mounted in thehousing whereby its longitudinal axis is in a plane defined by the upperand lower leading apexes and the upper and lower trailing faces arespaced from and oppose the first and second intermediate members and theupper and lower leading faces oppose the first top and bottom members adistance to effect alignment of a substantial portion of fibersgenerally parallel to the axis of flow; and c. a discharge nozzle atsaid outlet comprising a top and bottom to define an exit orifice andwherein the top and bottom converge longitudinally and transverselytoward the center of the exit orifice.
 23. The extrusion apparatus ofclaim 22 wherein the flow bar includes an axially disposed mounting rodrotatably received in side walls of the housing.
 24. The extrusionapparatus of claim 22 wherein the longitudinal axis of the flow bar isdisposed essentially at a midpoint between the upper and lower leadingapexes.
 25. The extrusion apparatus of claim 22 wherein the length ofthe first and second intermediate members is substantially equal to thelength of the upper and lower trailing faces of the flow bar.
 26. Theextrusion apparatus of claim 22 wherein the leading edge of the flow baris rounded.
 27. The extrusion apparatus of claim 22 wherein the heightof the outlet is equal to the difference between the height of the inletand the height of the flow bar.
 28. The extrusion apparatus of claim 23including means to rotate the flow bar and means to selectively fix theaxial position of the flow bar and mounting rod.
 29. The extrusionapparatus of claim 22 wherein the angle defined by the upper and lowertrailing faces of the flow bar is substantially equal to the angledefined by the converging first and second intermediate members.
 30. Theextrusion apparatus of claim 22 wherein the flow bar is disposed in thehousing whereby the first intermediate member is substantially parallelto the upper trailing face and the second intermediate member issubstantially parallel to the lower trailing face whereby said trailingedge is in a plane defined by the upper and lower trailing apexes of thehousing.